Almost Homemade Cinnamon Rolls

This is my favorite recipe ever for cinnamon rolls, and I figure I'd better make one more sweet treat before the New Year (and the New Year dieting . . . ) begins!  I found this recipe in Guideposts magazine a few years ago, and they are simply delicious.



These are just about as yummy as a Cinnabon, and your family will be so impressed that you made them all by yourself!  They’re pretty simple to make, just remember to set the dough out the night before to thaw, and then plan enough time in the morning to let them rise.  (The recipe says to let rise for 2-4 hours, but I don’t think I’ve ever let them rise more than 1-2 hours . . . just be sure to set them in the warmest place in your kitchen. . . mine rise right on top of the heating vent, or sometimes I put them in the oven with the light on and add a bowl of water underneath to keep them moist.)


Most packages of bread dough include 3-5 loaves, so you’ll get several batches of cinnamon rolls out of it.  This would be a great treat to enjoy New Year’s Day!


Almost Homemade Cinnamon Rolls

Cinnamon Roll Ingredients

  1. 1 loaf frozen bread dough, thawed, not risen
  2. 5 tablespoons margarine or butter
  3. 5 tablespoons sugar
  4. 3 teaspoons cinnamon


Frosting Ingredients

  1. 1 cup powdered sugar $0.40/1 Domino Sugar Product , $0.40/1 Domino Sugar 11/14/2010 RP Insert (exp 1/31/2011)
  2. 1 tablespoon milk
  3. 1/2 tsp. vanilla



  1. Roll out dough to about 12×14 inches. Spread butter evenly on top of dough.
  2. Sprinkle with sugar and then with cinnamon.
  3. Roll up jelly-roll style, tightly pinching ends so sugar/cinnamon doesn’t fall out.
  4. With a sharp knife cut into 1-inch sections and lay in prepared pan.
  5. Allow dough to rise until almost double its size (around 1–2 hours, they will also rise quite a bit while baking.  Meanwhile, prepare frosting (see recipe below).  To help them rise a little more quickly, I put them in the oven with the light on, and place a bowl of water on the rack beneath them to help moisture stay in the oven.
  6. Bake in greased round or square pan at 350 for for 15 to 20 minutes. Top will be golden brown when done.  Allow rolls to cool slightly while preparing topping.  (If you're like me, you may want to spread a little butter or margarine on top to make them nice and glossy!)



  1. Mix powdered sugar and milk to make a thick paste.
  2. Add more milk or powdered sugar as needed.
  3. Spread on still-warm rolls, allowing the frosting to melt slightly. Serve warm.


This post is linked up to Living Well Spending Less Thrifty Thursday – thanks for the opportunity to link up!  Recipe adapted from Guideposts Magazine. If you need a little more menu inspiration, check out the Recipe Index.  Join Passionate Penny Pincher on Facebook to keep up with all the meals & deals.

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  1. Wow, these sound super easy, alot easier then the last home made batch I made, Im going to try this this weekend.

    Thanks for the recipe.


  2. Elizabeth H says

    This is how I make my cinnamon rolls all the time, no need to make your own dough. Sometimes I put them together the night before and put them back in the fridge so I have them first thing in the morning. I let them rise on the stove for about an hour and then until the stove heats and ta-dah, everyone things you are awesome. Oh, and I make mine with brown sugar and maple frosting.

  3. I never thought of using frozen dough bread to make buns but this looks pretty easy as well as delicious.

  4. Elizabeth M. says

    Just had to say YUM!

  5. Hannah Rider says

    I will be making these and bringing a batch to work… wonder I'm so popular 🙂

  6. I used to make cinnamon rolls this way all the time.

  7. I loved your video about the cinnnamon rolls. Where can I get the recipe so I can print it off? I want to try them. Hope your eyes get better soon


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